How I Discovered the Blood Sugar Benefits of Our Drinks (and Why Acetic Acid Matters)

Using Lingo for reference, I was horrified at the extremity of my daily spikes. This led me to research the impact of everything I was consuming. Without going into too much detail, the obvious culprits—white bread, pasta, and sweets—have been drastically reduced. I now eat them in moderation alongside a healthy portion of protein and fat to reduce the spikes. So far, this is all pretty obvious knowledge that we are served daily from the internet.

What I didn't realise was the impact of sugary drinks. My next discovery—and it was truly groundbreaking for me—was that our own drinks at L.A Brewery did not spike my blood sugar. While this is an obvious mention of my brand, there is some real science behind it.

Acetic acid (vinegar) is one of the main components of a kombucha fermentation. While our drinks are closer to a wine in terms of fermentation process and complexity, we use the same culture, and our drinks contain a healthy dose of acetic acid. In fact, tasters often comment on its presence. This is a very good thing, and here is why:

Acetic acid helps to manage blood sugar by slowing down the digestion of carbohydrates. When you consume it with a meal, it delays the emptying of food from your stomach, which means sugar enters your bloodstream more slowly. This prevents a sharp spike in blood sugar after eating. Additionally, it can improve your body's sensitivity to insulin, allowing your cells to more effectively absorb glucose from your blood.

However drinking undiluted acetic (pure vinegar), can cause digestive distress and so having a small amount which is part of a drink, thus heavily diluted, is a wonderful way to consume this beneficial ingredient and reap the taste and health benefits.